Dried tofu with mung beans as main ingredients

Abstract

The invention discloses dried tofu with mung beans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 97-105 parts of mung beans, 6-10 parts of peas, 4-6 parts of citrus, 2-4 parts of honeysuckle, 2-3 parts of chrysanthemum, 2-3 parts of rehmannia flower, 1-2 parts of eucommia ulmoides, 1-2 parts of semen cassiae, 1-3 parts of vital gluten, 2-8 parts of Chinese hawthorn seed powder, 3-6 parts of salt, a proper amount of mulberry and 0.03-0.05 part of bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the mulberry as flavor modifier provide high health protection value to the product; the waxberry has the effects of harmonizing stomach, preventing vomiting, producing saliva, slaking thirst, helping digestion and so on; and the eucommia ulmoides has prominent effects of tonifying liver and kidney, strengthening bones and muscles, clearing body garbage, reinforcing body cell material metabolism, preventing muscles and bones from ageing, balancing body blood pressure, decomposing body cholesterol, reducing body fat, recovering vascular elasticity, helping diuresis, clearing heat, achieving broad-spectrum antibacterial effect, exciting nervous centralis, increasing leucocyte quanquty and promoting human immunity.

Description

technical field [0001] The invention mainly relates to a kind of dried bean curd with mung bean as the main material, and belongs to the field of food processing. Background technique [0002] As a favorite food, dried tofu has been paid more and more attention by people. Traditional dried tofu is made of various bean raw materials with salt, hawthorn kernel powder, etc., resulting in a single nutritional structure of the product, poor balance, and no major change in taste. With people's pursuit of high-quality food, the health care and taste improvement of dried tofu has become the focus of people's attention. Red bayberry is sweet and sour and non-toxic, and has strong health value. Using red bayberry to improve the taste of traditional dried tofu The method has not been reported. Contents of the invention [0003] The object of the present invention is to provide a kind of dried bean curd with mung bean as the main ingredient in order to remedy the defects of the pri...

AI Technical Summary

Problems solved by technology

[0002] As a favorite food of people, dried tofu has been paid more and more attention by people. Traditional dried tofu is made of various bean raw materials with salt, hawthorn kernel powder, etc., resulting in products The nutritional structure is single, the balance is poor, and the taste has not changed much. With people's pursuit of high-quality food, the health care and taste improvement of dried tofu have become the focus of people's attention. Waxberry is sweet and sour and non-toxic, and has Strong health value, the method of using red bayberry to improve the taste of traditional dried tofu has not been reported